Instant Pot Mongolian Chicken

My recipe for Instant Pot Mongolian Chicken contains gluten free soy sauce, fresh garlic, ginger, to create a rich sauce which is then thickened after cooking and then topped scallions, and served over rice.

Tips for Making Instant Pot Mongolian Chicken

This is a super quick recipe to make so ensure that you prep all the ingredients before you start.

If you want to make this recipe Paleo simply substitute your gluten free soy sauce for coconut aminos, and use a Paleo friendly starch such as tapioca instead of cornstarch.

You can adjust the sweetness of the sauce by adding more brown sugar as desired.

Start cooking the rice just before you cook you Instant Pot Mongolian Chicken so that it’s ready to serve together.

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When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release, or NPR) for about 5 minutes, then you can gently release the rest of the pressure by opening the vent.

Add the garlic, ginger, scallions, along with the soy sauce mixture into the pot and cook (use saute function) for about 3-4 minutes, stirring occasionally.

If you need to thicken the sauce some more, simply mix 1 more tbsp cornstarch with cold chicken broth or water and add to the sauce then heat until it thickens.